Ram steak with vegetables
2 servings
25 minutes
Ramsteak with vegetables is the embodiment of simplicity and flavor in Russian cuisine. This dish is rooted in the traditions of meat steaks but emphasizes lightness and juiciness through a harmonious blend of beef and fresh vegetables. Tender meat, pounded thin, is quickly fried to retain its juiciness and rich flavor. Vegetables sautéed over high heat with garlic and thyme develop a fragrant crispy crust, while the sweetness of cherry tomatoes adds freshness. The finishing touch is a balsamic sauce that adds a subtle tang and highlights the richness of flavor. Ramsteak with vegetables is an ideal choice for those who value balanced nutrition and seek harmony in flavors while enjoying juicy beef with appetizing vegetables.
1
Slice the onion into half rings, and cut the zucchini and pepper into sticks. Halve the cherry tomatoes. Pound the beef with a mallet through plastic wrap to a thickness of 5mm.
- Onion: 50 g
- Baby courgettes: 150 g
- Bell pepper: 100 g
- Cherry tomatoes: 100 g
- Beef: 400 g
2
Sauté the vegetables in vegetable oil with a sprig of thyme and a clove of garlic over high heat until golden brown for 5-7 minutes. Season with salt, add cherry tomatoes, remove from heat, and stir.
- Vegetable oil: 20 ml
- Thyme: to taste
- Garlic: 2 cloves
- Bell pepper: 100 g
- Baby courgettes: 150 g
- Onion: 50 g
- Cherry tomatoes: 100 g
3
Fry the beef in a pan with a little oil (2 minutes on each side). Season with salt and remove from heat. Place the vegetables on a plate, top with beef, and drizzle with sauce.
- Beef: 400 g
- Balsamic glaze: 20 ml
- Vegetable oil: 20 ml
